Peach Cobbler or Peach Cobbler Cake

Don't you just love connecting with new blogging friends?

I am just lovin' getting to know some of my co-bloggers and followers too, via email, Facebook, and just leaving comments for each other.

It wasn't long ago that Lark of Lark's Country Heart & I crossed paths and within a few days, she felt like a sister to me.

Some folks are just warm and easy to get to know that way.

Besides having our own blogs, we are both cookbook authors and that's a pretty cool connection!  We both enjoy sending (snail mail no less) cards.

I believe our apron strings are tied to each other because we enjoy the same kind of style of cooking too. Can't count the times I have gasped and giggled because she's making one of my favorite dishes!

Her comments and emails are always a bright spot in my day. 

I'm thrilled that she's going to be doing a guest post for me - right here! - tomorrow. 

Lark shares recipes at a community website and I had such a good time reviewing them....wanting to make them all!!

I had to start somewhere, so I chose this one to make first.

I wasn't disappointed!

The dough tastes much like shortcake....as in, strawberry shortcake, only with peaches. 

I loved that it's a one-bowl dish too, and I stirred it with a spoon, so it made for easy clean up as well.

No mixer needed!

The only thing I can imagine would make this dish better would be to use fresh home canned peaches...which I didn't have, but I grew up on them and do remember their comforting flavor.

Of course, you could top it with some whipped topping or even ice cream, but I was totally happy to eat it warm soon after taking it out of the oven.

It would be good topped with toasted pecans also! 

I copied/pasted from the Lincoln County Central website where Lark shares her recipes.  This is how her post reads...

Lark’s Recipe of the Week: Peach Cobbler



I thought I would share a dessert that I grew up with. One of the reasons I like this recipe so much is that it does not have the drop “biscuit”-type topping. This is more of a very moist “cake-like” crust. It tastes great warm from the oven or cooled. My Dad’s way of eating it was with a scoop of vanilla ice cream on top. I prefer it with a dollop of Cool Whip. Whatever way you choose to eat it, I am sure it will become a favorite for your family.


1/2 C. Margarine, melted
2 C. Flour
1 1/2 C. Sugar
1 TBSP. Baking Powder
1 1/2 C. Milk
1 Qt. Peaches w/ juice


Preheat oven to 350

Melt Margarine and set aside. In a mixing bowl stir together flour,sugar and baking powder. Add in melted butter, it will be lumpy. Pour milk in and beat until smooth.

In a lightly sprayed 9×13 pan, pour the batter. Next take out the peaches and layer them on top of the batter. Finish it off by pouring the juice over top.

Bake for an hour. It will be a nice golden brown with the center set. You shouldn’t have to cook longer than an hour.


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I had already made that delicious dish using Lark's recipe, and then came across this idea -

Easy Peach Cobbler Cake from This Mommy Cooks

She shares a homemade cake mix recipe that she used to make this dish.  Check her out! 

Cheesey Cottage Potatoes

(I don't remember where I saw this picture, but wanted to give you a smile!=)



This dish takes me back to my childhood, as its one my mom often made.

She was quite an amazing lady.  I learned so much from her example of goodness and godliness.

Her children, and grandchildren alike, have deemed her a 'saint'.  She went to her Heavenly Home after developing a blood clot in her lung after knee surgery in December 1987, at the young age of 64. (As I was recovering from brain tumor surgery...but that's a story for another time).

Anyway - those things came to mind as I considered sharing this great dish with you.

It's easy to make and can be made a day ahead of time. 

This is a requested dish my own children and families enjoy often at our shared meals.

I've made it so many times, I don't even look at a recipe anymore.

COTTAGE POTATOES

10 lg. potatoes, cooked in skins

1 med. onion, chopped

1/2 tsp. salt

1 slice fresh bread, torn into bite-sized pieces

1/2 lb. Velveeta cheese, chunked

8 Tb. margarine or butter, melted, divided

1 small jar pimentos, drained (optional)

1/4 c. milk

2 c. crushed corn flakes

Cool potatoes; peel and cut into bite sized chunks.  Preheat oven to 350. Lightly grease 2.5 qt. baking dish.  Mix together potatoes, onion, salt, bread, cheese and pimentos.  Mix with 6 Tb. melted margarine and place into prepared dish. Pour milk over potatoes. (If making ahead, I wait to add milk and topping just before baking)

Topping: Combine crushed corn flakes with remaining margarine and spread evenly over top.  Bake uncovered for 35 - 45 minutes or until brown and bubbly.

​

Linked to Melt in Your Mouth Monday

              Made it on Monday

             Recipe of the Week 
Gooseberry Patch Roundup - Cheese 
Gooseberry Patch Roundup - Easter Treats

Patriotic Dessert Recipes from Taste of Home

Take a look-see and check out some awesome patriotic dessert recipes to help you celebrate the upcoming holiday of remembrance - ENJOY!

                                                       

Dishes like...

Lemon-Berry Shortcake 

Star-Studded Blueberry Pie

Stars and Stripes Forever Dessert

Patriotic Trifle

And More....

Check'em out!!  Click on link below...

 Top 10 Patriotic Desserts from Taste of Home

Thank you Vets! 2011

MY MOST FAVORITE VET IN UNIFORM!

BE STILL MY HEART!  I still get flutters to see my sweet hubby in uniform!

Even in pictures!! When this was taken 3 years ago, he had just spoken for Vets Day at our county fair. He served 4 years in the Marines, and 16 years in the Air Force.  (And I LOVED it!!)

to those who have served and sacrificed!

I write a monthly food column for a local newspaper, so I thought I would share this month's with you.

Please be sure to thank a vet this Memorial Day!

May also brings Memorial Day-the time when we remember those who have sacrificed for our freedom.

We cannot say thank you enough, but I’d like to give you a few ideas to honor our vets and our country.

My husband served 3 tours as a Marine in Vietnam, and is now 100% disabled because of exposure to Agent Orange. He’s the most patriotic person I know. He would choose to serve all over again if he had that choice. What a thrill it is for me when someone shakes his hand and thanks him for his service. Having been a proud military wife for 16 of his 20 years of military service, I take those thank you’s very seriously myself.

A positive change in our country since I was young, is the respect our troops now receive. When troops came home from Vietnam, they were booed and often spit upon. Now it isn’t uncommon to see the troops being applauded. What a wonderful and needed change.

Here are a few simple ways to show your appreciation to anyone who is currently serving, or has served, in the armed forces of the United States of America. 

• Simply say Thank You–Throw in a handshake or a pat on the back too. It goes a long way and means so much. Even if you don’t know a vet, contact the nearest VA hospital or clinic. There’s surely many there would who appreciate being told thank you. Send flowers or a cookie bouquet.

• Pay for their lunch-if you see a serviceman or woman in an eatery, offer to pay for their lunch. It’s an awesome way to express your thanks. Your cost will be much less than what they are paying for with their lives.

• Fly a flag-having “Old Glory” flying on your property is a great way to show respect and pride for our country and our vets. If you don't have a flagpole, you can purchase small brackets that easily fit on the side of your home.

• Send a cup of joe to a ‘joe’- check out http://www.greenbeanscoffee.com/.  For $2.50 you can send a cup of coffee to a serviceperson overseas.  An added bonus is that oftentimes, you’ll receive a thank you from the recipient. I sure enjoyed a thrill the first time I participated in this program and received thank you’s in return.

• Donate-Give a little money or time to a veteran’s group. It’s a tough time financially for everyone right now, but if you could see what my husband and I see when we visit VA hospitals, it would just tear your heart apart. At the very least, drop off a note of thanks at any local vets organization and they will make sure it gets to the right person (Or write several).

• Never Forget-One of the greatest things we can do is to make the most out of the opportunities we’ve been given. Our freedoms have been given to us by the sacrifice of so many, and we must not take ever that for granted.

A veteran is someone who at one point in their life, wrote a blank check payable to the United States of America for an amount up to and including their life. Regardless of personal political views, that is an honor and there are too many people in this country who no longer remember that fact.

ENJOY A SAFE MEMORIAL DAY WEEKEND!

Guest Post - Cooking with Libby

I couldn't be more tickled or honored to have Libby from 
Cooking with Libby doing the first guest post ever on my blog!

I have followed her blog for a long time and so enjoy her lovely recipes and ideas.  We really do enjoy the same kinds of practical dishes. Her gorgeous photos always suck me right in!

Because she's a military wife we connected right away. My sweetie is retired after 20 years of military service, and so....we wives gotta stick together!

Libby and I are on a big adventure together as we are 2 of the 5 gals involved in a new blog - Country Cooks Across America - preparing to launch soon.  It's been such a 'blast' to get to know each other a little more personally via many emails, as we make decisions and talk about options in all that is ahead of us.

Please stay tuned for more info about that within the next week!

Take it away Libby!!!!!!!!!!!!! 

(Libby and her sweet daughter)



Hello everyone :) I'm Libby from Cooking With Libby. I want to thank Marsha for this wonderful opportunity to do a guest post on her site today. Marsha and I met through another fellow blogger and I am so happy that we did. These past few months, we have recently started to write each other via e-mail and it's been just a wonderful experience. She is a former Military Wife so we connect on that level. She also enjoys to bake, bake, bake...just like me ;) I love visiting her blog when I get the chance and have fallen in love with all the yummy recipes she has ;) It's such a great honor to be able to do this for her :)

Before I get to the recipe, let me tell y'all a little about me. I'm a Military Wife of 9 years to the most wonderful man on the planet. We are stationed at Barksdale Air Force Base in the northern part of Louisiana. I am also a Stay at Home Mom to two of the most beautiful and crazy children who are under the age of 4. It can be insanely chaotic over here at times, but I love it! Now, onto the recipe..........................

Crockpot Chicken and Dumplings

When I think of home cooking, the first thing that comes to my mind are Chicken and Dumplings. Seriously. You just can't have one without the other. Home Cooking=a good pot of steaming and hot Chicken and Dumplings. What a great dish to make on a cold, wintry day. There is nothing better then coming inside from the cold and enjoying a wonderful bowl of this heavenly goodness. I can't think of anything better.

 This is definitely a recipe for your slow cooker. Season the chicken, mix the liquids, pour everything on top of the chicken, turn the slow cooker on, and let it cook the whole day. That's it. Very easy to make and not time consuming at all. The only things that take a little time are shredding the chicken afterwards and cutting up the dumplings...but that's easy stuff.

 The original recipe didn't have any spices in it...so I took the liberty of adding some myself. Here in this household, we love our dishes to have lots of kick to them. Maybe it's because we live in Louisiana where the food is always kicked up a notch or maybe it's because our taste buds have matured and we want that extra spicy taste when we eat....who knows? All I know is that the combination of spices I used in this recipe really made it pop. If spicy foods aren't your thing, you are more then welcome to adjust the amount to fit your taste buds...or add your own combination of spices...or better yet, just leave 'em out. You can also choose to leave the onions out. We opted to put onions in and they were a bit on the crunchy side. Either way, the end result is really great dish! Ingredients:

4 or 5 Chicken Breasts
2 tbsp. butter, melted
2 cans of condensed Cream of Chicken Soup
1 onion, chopped (optional)
1 can of chicken broth or stock
1 and 1/2 cups of water (or enough to cover the chicken and then some)
1/2 tbsp. of Tony Chachere's Creole Seasoning (or Season All if you can't find Tony's)
1/2 tbsp. of Cavender's All Purpose Greek Seasoning
1/4 tsp. of ground pepper
1/4 tsp. of rosemary
Paprika to taste
Half a pack of Mary B's Dumplings or 1 (10 oz.) package of refrigerated biscuit dough (not the flaky kind)
Directions:
1. Combine the seasonings (except the paprika) in a small bowl.

2. Wash chicken and pat dry. Rub both sides of each chicken breast with the seasoning mixture. Place the seasoned breasts in the slow cooker

3. Sprinkle Paprika on the top.

4. Place the onions on the chicken and drizzle the butter on top...or if you don't want the onions, just drizzle the butter on top.

5. Combine the cans of Cream of Chicken Soup, Chicken Stock/Broth, and water in a bowl and stir until well mixed.

6. Pour over the chicken and onions. Stir until well mixed. If you think the chicken needs more liquid to cook in, add a little more water.

7. Cook on high for 6 hours. Afterward, take each breast and shred the chicken.

8. Take the Dumplings and tear each strip into 3 or 4 pieces. If you are using canned biscuits, flatten each biscuit and cut into three strips.

9. Dump the shredded chicken and dumplings/biscuits back in the slow cooker. Cook on high for 1 more hour.

10. Serve on top of rice.Conclusion:


Thank you again Marsha for this wonderful opportunity to guest post on your blog. I hope that some of you will come join me and the family over at :) Cooking with Libby We'd love to have y'all ;)